ARMENIAN MIDIA DOLMA - STUFFED MUSSEL DOLMA.

Made with fresh or canned mussels. An extraordinary appetizer.This can be eaten hot or cold.

INGREDIENTS:Serves 4
 3 lbs. large mussels
 3 cups chopped onions
 1/2 cup extra virgin olive oil
 1 teapoon salt
 1/2 teaspoon allspice
 1/2 teapoon freshly ground black pepper
 1/4 cup currants
 1/4 cup toasted pine nuts
 1/2 cup basmati rice
 2 cups water
PREPARATION
 Place the mussels in salted water and soak for two hours. Scrub the mussels with a stiff brush
and remove the beards.
 Open mussels with a knife and flush with fresh water.
 Sautè the onions in the olive oil until translucent to golden.
 Add the rest of the ingredients (Not the mussels), and mix well.
 Now gently open a mussel shell and add a teaspoon of the rice mixture into the shell with the
mussel and then close the shell. (DO NOT OVERFILL SO AS TO GIVE THE RICE ROOM TO EXPAND)
 Place the mussels side by side and on top of each other in a 3 inch deep baking pan or casserole,
add water and cover with a plate.
 Bake in a 300º degree oven for 1 1/2 hours.
These can be served hot, at room temperature, or chilled.
**NOTE: This mixture can also be used to stuff cabbage or grape leaves.